Circa 1886 January Restaurant Week Menu

The people of Charleston needn’t ever worry about a lack of excitement around town. As our holiday buzz dies down, the buzz of Charleston’s January Restaurant Week builds. From January 10-19, Circa 1886 will present a “3 for $40″ menu, debuting all new creations by Chef Marc Collins, Pasty Chef Scott Lovorn and their team.

On the three-course menu are amazingly creative starters like a 62˚ Farm Egg & Meyer Lemon Grits; entrees featuring fresh seafood or belly-warming winter favorites like Lamb Chops with Carolina Gold Rice and Gingerbread Brined Porkchops. Finish off that perfect meal with new desserts like Caramel Pear Cake or Roasted Banana Souffle. For $65, enjoy expertly chosen wine pairings with each course- selections from our award-winning 250-bottle wine list that Wine Enthusiast gave a nod to earlier this year.

Make your reservations now! Learn all there is to love about Circa 1886 and give us a call (843-853-7828) or  hop on over to Opentable. Each of our sister hotels in downtown Charleston are offering special discounted overnight rates for Restaurant Week. Call it a night and indulge in a full night of fun downtown – take a look at our rates.

Circa 1886 Restaurant Week Menu

Three Courses for $40 / With Wine Pairings $65

Appetizer

Bibb Lettuce Salad with Cucumbers, Radish, Carrots, Toasted Peanuts, Honey Soy Vinaigrette

Preserved Tomato and Olive Soup with Sharp Cheddar Mousse, Sourdough Croutons, Basil Powder

Beet Gelee and Goat Cheese Panna Cotta with Arugula, Spiced Candied Pecans, Aged Balsamic

“Eggs & Grits” featuring Meyer Lemon Grits, 62˚ Farm Egg, Cracked Pepper Infused Maple Syrup, Bacon and Collards

Local Shrimp Salad with Fennel Pollen Biscuit, Avocado Purée, Pimento Soup “Shooter”, Pickled Okra

Main Course

Pork Chop, Gingerbread Brined with Purple Potatoes, Spinach, Toasted Marshmallow, Charred Onion Demi

Beef Short Ribs with Parsnip Purée, Crispy Hen of the Woods Mushroom, Thumbelina Carrots, Tarragon, Sauce Bordelaise

Rainbow Trout with Benne Seeds, Smoked Salmon Potato Salad, Brussels Sprouts, Apple Cider Beurre Blanc

Striped Bass with Spaghetti Squash, Broccoli Rabe, Chestnut Purée, Grapefruit Sabayon, Boar Sausage

Lamb Chops with Carolina Gold Rice, Dried Blueberries, Mint, Pimento Nage, Garlic, Pea Tendrils

Sweet Finish

Caramel Pear Cake with Cinnamon Mascarpone Mousse

Chocolate Pot Au Creme

Roasted Banana Souffle With Sorgum Anglaise

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